Hungarian Oxtail Ragout
|Onions||2 Large, chopped|
|Mixed herbs||2 Tablespoon|
|Red wine||375 Milliliter (1 1/2 Cup)|
|Freshly ground black pepper||To Taste|
|Brown sugar||1 Tablespoon|
|Butter/Margarine||60 Gram (3 Tablespoon)|
|Garlic||2 Clove (10 gm), crushed|
|Tomato puree||1 Cup (16 tbs)|
1. Cut the oxtail into thick slices, wash and dry.
2. Mix carrot, onion, herbs, wine, salt, pepper and sugar in a bowl and add oxtails. Marinate for at least 3 hours.
3. Drain the oxtails and coat with flour and brown in the butter in a pan with a cover. Stir in the remaining flour, paprika, garlic, tomato puree. Stir until thick, lower heat and simmer for 2 1/2 hours or until oxtail is tender. Skim off the fat, adjust seasoning and serve with buttered noodles sprinkled with poppy seeds.